Instructions: In a kettle of boiling salted water boil the tortellini until it is al dente, reserve 1/2 cup of the cooking water, and drain the pasta well.

In a heavy skillet cook the butter over moderate heat, swirling the skillet occasionally, until it is nut-brown in color. Add the sage and cook briefly. Remove from heat, and stir in the Parmesan cheese and salt and pepper to taste. Add the tortellini, toss the mixture well and serve.

This recipe yields 4 to 6 servings.

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